I hope everyone had a lovely Thanksgiving! The holiday season is officially upon us, with Christmas quickly drawing near. With December comes lots of holiday festivities that typically involve food. Holiday cooking can be stressful and the holiday season is full of opportunities to not make the best food choices when it comes to your health. This post will include a few healthy recipe choices as well as give you, our dear readers, the opportunity to inspire us and each other with your go-to holiday recipes.
Let's get started with our first diabetic friendly and gluten free recipe...
The following green bean salad recipe is a delicous option during the holiday season as well as throughout the year. One of our designers, Cynthia, first made this recipe last year when it was featured on the original Lauren's Hope blog (high five to anyone who can find it via the interwebs). Cynthia said that she was very sad to learn that she could no longer enjoy her traditional green bean casserole once diagnosed with Celiac disease, but this version of the green bean casserole has now become her family's favorite holiday recipe!
Green Bean Salad with Almonds
- 1/2 cup whole roasted almonds
- 2 tablespoons tamari
- 1 1/2 pounds green beans, trimmed
- 2 tablespoons toasted sesame oil
- 3 tablespoons rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, peeled and finely chopped
- 1/2 cup fresh cilantro leaves, chopped roughly (optional)
Place almonds in a small nonstick saute pan. Lightly toast over medium-high heat, about 3 minutes. Add 1 tablespoon tamari and stir until the almonds are coated evenly, about 30 seconds. Transfer to a plate and cool. Chop almonds roughly.
Prepare a large bowl of ice water. In a large pot of boiling salted water, cook beans until crisp-tender, about 8 to 10 minutes.
Drain the beans and transfer to the bowl of ice water. Remove green beans and drain well.
In a large bowl, combine the sesame oil, vinegar, garlic, ginger, and remaining 1 tablespoon of tamari. Add the drained green beans and toss to coat. Garnish with roasted almonds and fresh cilantro, if desired. Serve immediately, while warm.
Sugar Free New York Style Cheesecake
- 1 1/4 graham cracker crumbs
- 1/4 cup Splenda
- 1/4 cup butter
- 2 1/2 pounds regular cream cheese
- 1 2/3 cups Splenda
- 3 tablespoons flour
- 5 large eggs
- 2 egg yolks
- 1 1/2 teaspoons vanilla
- 1/4 cup heavy cream
Preheat oven to 475 degrees
- Make Crust: Mix crust ingredients together and press into a 10-inch springform pan.
- Make filling: Beat cream cheese, Splenda® Granulated Sweetener and flour in a medium bowl until well mixed and smooth. Add eggs and egg yolks, beat until smooth. Add vanilla. Scrape sides of bowl. Mix briefly and add heavy cream. Mix until well blended. Pour filling over crust.
- Bake 10 minutes at 475 degrees F. Turn oven temperature down to 200 degrees F and bake for 1 hour. Turn oven off and leave cheesecake in the oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4- 6 hours or preferably overnight before serving.
Are you inspired? We invite you to inspire one another by posting your favorite allergy free and/or diabetic friendly holiday recipe. Please take a moment to locate your favorite holiday recipe online and then "Add a Link" to that recipe. We can't wait to learn about your family's yummy holiday favorites!
Feeling Social? Come say hello to Lauren's Hope on Facebook!